Red Velvet Brownies White Chocolate

If you crave a brownie that feels like a celebration every time you bite in, these red velvet brownies deliver that hit of nostalgia and charm. Packed with white chocolate chips and baked to fudgy perfection, they are my absolute go-to for birthdays and holidays when only something a little extra will do.

The first time I made these was for my best friend’s birthday, and there was not a crumb left by the end of the night. Now my family hounds me for them every Valentine’s Day.

Ingredients

• Unsalted butter: for a rich flavor and soft texture choose a good quality brand for better results
• Unsweetened cocoa powder: gives that hint of chocolate essence try Dutch processed for deeper color
• Table salt: balances the sweetness and sharpens all the flavors I usually use fine salt for even mixing
• Granulated sugar: sweetens the brownies and helps with the glossy top look for pure cane sugar for best texture
• Eggs: add structure and fudginess using large eggs gives consistent results
• Vanilla extract: boosts all the complex flavors use real vanilla if you can swing it
• White vinegar: helps activate the cocoa and gives that signature red velvet tang basic distilled works great
• All purpose flour: holds everything together make sure to fluff and spoon into your measuring cup
• Wilton red food coloring: creates that iconic red color gel food colorings give the brightest hue
• White chocolate chips: melt into sweet pockets throughout and look pretty on top choose a good baking variety

Step-by-Step Instructions

Prepare the Pan:

Line a nine inch square baking pan with parchment paper and spray it well with nonstick spray making sure the corners are covered to prevent sticking

Mix Wet Ingredients:

Combine the melted butter cocoa powder salt and sugar in a large bowl mix until fully blended and glossy using a sturdy spatula for best results

Add Eggs and Flavor:

Add the eggs one at a time followed by the vanilla extract and vinegar mix thoroughly after each addition until just combined do not overbeat the batter

Incorporate Flour and Color:

Gently begin folding in the all purpose flour and add the red food coloring drops as you go start with half the amount to check the color add more for a deeper red be careful not to overmix once color and flour are integrated

Add White Chocolate Chips:

Fold in half of the white chocolate chips spread the batter into the prepared pan and sprinkle the rest of the chips evenly over the top for a pretty finish

Bake and Cool:

Bake on the center rack at three hundred fifty degrees for twenty two to twenty five minutes until the edges are set and the center is slightly soft let the brownies cool for at least one hour before cutting for perfect squares

Serve:

Cut into twelve squares and serve at room temperature for the best fudgy texture

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I have always loved the striking red and the way the white chocolate melts into the brownies These brownies remind me of decorating holiday cookies with my kids but with way less fuss and even more chocolate

Storage Tips

Keep your brownies in an airtight container on the counter for up to four days If you want to keep them fudgy for longer slide them into the fridge for up to a week Bring them back to room temperature for the softest bite

Ingredient Substitutions

If you are out of white chocolate chips use semi sweet or milk chocolate for a different twist For a slight tangier flavor swap half the butter for cream cheese Try natural cocoa powder instead of Dutch processed for a lighter red hue

Serving Suggestions

Serve the brownies plain or with a scoop of vanilla ice cream If you want a festive look dust with powdered sugar or top with a drizzle of melted chocolate They make great additions to dessert buffets and are also easy to stack and pack for lunchboxes

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Cultural Context

Red velvet has deep roots in American baking lore originally gaining fame in Southern kitchens Its bold color and mild cocoa tang set it apart and make it a showstopper dessert for holidays birthdays and any time you want something special

Frequently Asked Questions

→ What gives these bars their red color?

Red food coloring is added, allowing you to achieve that vibrant shade of classic red velvet.

→ Can I use dark chocolate chips instead of white?

Yes, dark chocolate chips also pair well with the red velvet base for a richer taste.

→ How do I know when they're done baking?

The bars should appear set but still slightly soft in the middle. Test with a toothpick for a few moist crumbs.

→ How should leftovers be stored?

Keep the bars in an airtight container at room temperature or refrigerate for longer freshness.

→ Can I make these without food coloring?

Yes, omitting the coloring will yield a cocoa brownie with a hint of red velvet flavor.